Knottie Recipes

vegetarian rice salad

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves five.

• 2 c. uncooked rice (brown and wild or all brown), cooked according to package instructions, cooled
• 2/3 c. golden raisins
• 2/3 c. seedless grapes, halved
• 2/3 c. diced celery
• 3 green onions, thinly sliced
• 2/3 c. chopped walnuts, toasted
• salt and pepper to taste
• 1/4 c. orange juice
• 1/4 c. rice vinegar
• 2 t. prepared gluten-free mustard
• 1/4 c. vegetable oil
• 1 T. sugar

Place cooled cooked rice in a large mixing bowl. Add the raising, grapes, celery, green onions, and walnuts. Tumble gently to mix. Season with salt and pepper.

Combine the orange juice, vinegar, mustard, oil, and sugar. Mix well and blend into the salad. Refrigerate for at least four hours or as long as overnight.

chicken waldorf salad

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves four.

• 2 c. cooked, diced chicken
• 2 apples, cored and diced
• 1 c. sliced celery
• 2/3 c. chopped walnuts
• 1/2 head of lettuce, chopped
• 1/3 c. gluten-free mayonnaise
• 1/3 c. plain Stonyfield Farm yogurt
• 1 T. honey

In a large bowl, mix chicken, apples, celery, and alnuts. Combine mayonnaise, yogurt, and honey and tumble with the ingredients in the bowl. Gently toss with the lettuce.

If making in advance, wait to toss with lettuce until ready to serve.

Spirited Fruit Salad

1/4 cup pineapple juice
1/4 cup orange juice
2 teaspoons orange-flavored liqueur
1 teaspoon honey
1/8 teaspoon ground cinnamon or cardamom
1 cup cubed pared cantaloupes
1/2 cup green seedless grapes
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup pitted dark sweet cherries

In bowl, combine juices, liqueur, honey, and cardamon.
In large bowl, combine cantaloupe and remaining ingredients.
Add dressing and toss to coat well.
Cover, chill 2-3 hours.
Transport in insulated cooler.

Baby Greens with Mustard Vinaigrette

I love this super-speedy Rachael Ray recipe with any kind of greens. Yum. It reminds me of traditional French salads, made right before eating.

Combine 1 rounded t. grainy mustard and 1 T. red-wine vinegar in the bottom of a bowl. Stream in 3 T. extra-virgin olive oil, whisking dressing as oil is added. Add 6-8 oz. mixed baby greens. Toss and turn greens with tongs to coat them evenly with dressing. Season with salt and pepper to taste.